Stuffing Mix

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  • 6 cups large bread crumbs
  • 1/4 cup dried minced onion
  • 1 tablespoon parsley flakes
  • 1 teaspoon leaf thyme, crumbled
  • 1/2 cup dried minced celery
  • 1/2 teaspoon leaf sage, crumbled
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 3 cubes chicken bouillon, crumbled, or 3 tablespoons chicken bouillon powder


  1. Bake bread crumbs on a cookie sheet at 350 degrees F for 8 to 10 minutes, turning a few times to brown evenly.
  2. Toss bread cubes with remaining ingredients until the cubes are evenly coated.
  3. Store in a tightly closed container on the shelf for 1 to 4 months, or freeze for 1 year.

To use, melt 3 tablespoons butter; stir into 2 cups Stuffing Mix in a large bowl. Add 1/2 cup to 3/4 cup chicken broth or water, stirring gently. Warm in a pan on top of the stove, in the oven, or in a microwave.

For pork: Add 1/2 teaspoon sage, 1/4 cup chopped apple, 1/4 cup chopped nuts

For turkey: Add 1/4 cup raisins, 1/4 cup chopped apple, 1/4 cup chopped cranberries

For beef: Add 1/4 cup mushrooms, canned or fresh, and 2 tablespoons Worcestershire sauce.